JP2623343B2 - Cheese food material for fried foods and boiled foods - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food material comprising cheese which does not lose its shape retention property even when used in cooking such as frying and boiling.

Technical backgroundIn recent years, the consumption of cheese as a highly nutritious food has been steadily increasing, and its consumption form is directly consumed as it is, and also indirectly consumed as a material such as bread, kamaboko and so-called delicacy foods .

However, cheese is inherently highly heat-meltable, and therefore, its use as a material for processed foods is mainly in the field utilizing the above-mentioned heat-meltability.

Therefore, it is difficult to use the processed food while maintaining the shape of the cheese. For example, if breadcrumbs or surimi is attached to cheese as a batter and fried at a temperature of about 180 to 200 ° C (frying), cheese is eluted from part of the batter and the oil is contaminated. In addition, when the cheese is stewed as an ingredient such as oden or tofu, there are problems that the cheese is lost or melts, loses its original shape, and the stew juice becomes cloudy.

Problems to be Solved by the Invention The present invention can be used without losing shape retention as a material for high-temperature heat-processed foods such as fried and boiled cheeses in order to respond to recent diversification of food preferences. Another object of the present invention is to provide a food material comprising cheese.

Means for solving the problem The present invention is a cheese obtained by heating and emulsifying a mixture obtained by adding chitosan to cheese under acidic conditions. This led to the present invention.

The cheese food material according to the present invention is obtained by heating and emulsifying a mixture obtained by adding chitosan to cheese under acidic conditions.

Here, chitosan is preferably added in an amount of about 0.1 to 5 parts by weight with respect to 100 parts by weight of cheese, and if it exceeds 5 parts by weight, it thickens during heat emulsification and undesirably affects the flavor. Since chitosan dissolves in the acidic region, upon mixing with cheese, the mixture is made acidic with an edible acid such as lactic acid or citric acid.

A mixture of cheese and chitosan as described above is emulsified under heating at a temperature of about 80 ° C. to obtain a food material comprising cheese.

The cheese food material obtained in this manner is adjusted to pH by adding baking soda as needed, or after addition of citrate or polyphosphate, which is usually used as a molten salt, is then subjected to a frying treatment or It is used as a material for food processing for boiling treatment.

Next, the results of tests of the oil resistance and boiling resistance of the cheese food material according to the present invention will be described.

Oil stiffness The sample was formed into a 10 mm square dice, poured into oil kept at 200 ° C, heated for 1 minute, and then removed.
The length of the side after cooling was measured with a vernier caliper to determine the shape retention ratio.

In addition, it measured similarly about the commercial process cheese as a control. The results are as shown in Table 1.

100 m boiling water 100 m in a 100 ml beaker containing a rotor
Insert a magnetic stirrer (HS-4S, manufactured by Iushi)
P) was set on scale 2, and a 10 mm square sample in a dice shape was put into the agitated sample. After stirring for 10 minutes, the sample was taken out and the weight was measured to determine the shape retention ratio. Was. That is, the shape retention is obtained by the following equation.

The results are as shown in Table 2.

As can be seen from the above test results, the cheese food material according to the present invention is excellent in oil fry resistance and boiling resistance, so that conventionally cheese could not be used as a food material, fried food, boiled food, steamed food, etc. When processing and cooking various processed foods and cooked foods that require high-temperature heating, it can be advantageously used as a material for those foods.

Therefore, it is possible to produce various foods utilizing the flavor of cheese such as dango with cheese, croquette with cheese, hamburger with cheese, kamaboko or chikuwa with cheese, tempura with cheese, mochi with cheese, and hampan with cheese. Cheese can also be used as a cooking ingredient such as oden, a skewered food ingredient, and the like. Also, in some cases, cheese can be used as a base material, and various foods can be mixed into the base material and fried or boiled, so that a variety of foods using cheese can be provided.

 Hereinafter, the present invention will be described specifically with reference to examples.

Example 1 Preparation of a cheese-like food material: 1000 g of gouda cheese and 1000 g of cheddar cheese were mixed with 20 g of chitosan, further mixed with 300 g of water and 20 g of lactic acid, and heated and emulsified at a temperature of about 80 ° C.

10 g of sodium bicarbonate and 25 g of sodium pyrophosphate are added to the obtained emulsion.
Was added and mixed to obtain 2375 g of a cheese food material.

Example 2 Chitosan (60 g) was added to cheddar cheese (1500 g) and Samso cheese (500 g).
The mixture was emulsified by heating to a temperature of about ° C.

25 g of sodium bicarbonate was added to the obtained emulsion and mixed to obtain 2715 g of a cheese food material.

Next, examples of preparation of various processed foods using the thus obtained cheese food material will be described.

i) Preparation of Oden To the broth seasoned with soy sauce, salt, mirin and kelp,
The cheese food material obtained according to Example 2 was cut into 50 × 40 × 20 mm squares, and the chicken food, egg, radish, fried chicken,
Put it with konjac and other ingredients and cook it for 2 hours.
Part of the cheese was not lost, and the boiled juice did not become cloudy. On the other hand, the seasoning component of the boiled juice sufficiently soaked to give a favorable flavor.

ii) Preparation of fried food The cheese food material obtained in Example 1 was cut into 15 × 15 × 70 mm squares, and the whole was sprinkled with commercially available fried powder for frying.
When heated in food oil adjusted to 0 ° C. for 2 minutes, no melting or dispersion of the cheese was observed, and the original shape of the cheese was maintained.

When the obtained fried food was served for food, it had a fragrance of cheese and exhibited a favorable flavor.

iii) Preparation of skewers The skewer was prepared by cutting several pieces of the cheese food material obtained in Example 1 into 30 mm square diced pieces and heating them directly for 1 minute in edible oil adjusted to 170 ° C. No dissolution or dispersion was observed.

Next, when the resulting skewered cheese was eaten with a sauce, it exhibited a favorable flavor in which the flavor of the cheese and the taste of the sauce were well matched.

iv) Preparation of rice cake with cheese Rice cake material obtained in Example 2 cut into 45 mm square dice, and rice cake dough obtained by a conventional method
Mix 200 g with 1000 g, cut the rice cake into 60 × 30 × 20 mm square, then put it in an oven adjusted to 180 ° C and heated it.The cheese is preserved, soy sauce is added to this rice cake with cheese. When it was eaten, it had a favorable flavor.

Claims (3)

(57) [Claims] 1. A cheese food material for fried foods and boiled foods comprising a heated emulsion of a mixture of cheese and chitosan under acidic conditions. 2. A mixture comprising 100 parts by weight of cheese and chitosan
The cheese food material according to claim 1, which is a mixture of 0.1 to 5 parts by weight. 3. The mixture under an acidic condition is a mixture in the presence of an edible acid such as lactic acid or citric acid.
The cheese food material according to the above.